Matcha Cake Recipe
Vytautas Butkus · Japanese culture & matcha expert
Matcha cake should taste like tea first, sugar second. I use culinary or premium matcha here. Ceremonial matcha is beautiful in water, but in cake the oven, eggs, butter, and frosting flatten the fine aroma. Save the expensive tin for drinking.
Recipe snapshot:
- Prep: 15 minutes
- Bake: 25-30 minutes
- Total: 45 minutes
- Yield: 8-10 slices
- Matcha grade: culinary or premium
Why this works
The one technical choice is where the matcha goes. Sift it into the dry ingredients with the flour, baking powder, and salt. Do not whisk it into milk or melted butter and hope the clumps disappear; they usually survive and leave dark green freckles in the crumb. For a 20 cm cake, 10 g gives a gentle tea note, 15 g gives a proper matcha cake. I usually choose 12 g if I am adding frosting.
Ingredients
- 200g plain flour
- 10-15g matcha powder (culinary or premium grade)
- 150g caster sugar
- 3 eggs
- 100g unsalted butter, melted
- 120ml milk
- 1.5 tsp baking powder
- Pinch of salt
- Optional: white chocolate frosting or cream cheese icing
Instructions
- Preheat oven to 170 °C and grease and line a 20cm round cake tin.
- Sift flour, matcha powder, baking powder, and salt into a large bowl.
- Whisk eggs and sugar until pale and fluffy.
- Fold melted butter and milk into the egg mixture.
- Gently fold wet ingredients into dry ingredients until just combined.
- Pour into the tin and bake for 25-30 minutes until a skewer comes out clean.
- Cool in tin for 10 minutes, then transfer to a wire rack.
Cake notes from my kitchen
- Do not overbake: colour fades from vivid green to olive when the crumb dries out.
- Use room-temperature eggs: they whip better and keep the crumb lighter.
- Keep frosting pale: white chocolate, mascarpone, or cream cheese works. Dark chocolate steals the tea.
- Let it cool fully: warm cake plus frosting makes the surface greasy.
Frosting that does not bury the tea
My favourite is cream cheese icing with a little white chocolate. Keep it thin. A thick frosting layer turns matcha cake into a sugar delivery system. If the cake is for tea, dust the top with a little sifted matcha right before serving, not hours earlier; powder on moist frosting darkens.
More matcha baking
For smaller bakes, try matcha cookies, matcha brownies, or matcha cheesecake. For a broader list, see matcha recipes.
Frequently Asked Questions
What grade of matcha should I use for cake?
Culinary or premium grade. It has enough strength for baking without wasting ceremonial matcha.
Why is my matcha cake not green enough?
Usually too little matcha, unsifted clumps, or overbaking. Use 10-15 g and pull the cake as soon as the skewer is clean.
Can I make matcha cupcakes with this recipe?
Yes. Bake at 170 °C for about 18-22 minutes.
Does matcha cake taste bitter?
It should be gently earthy. If it is harsh, use less matcha or pair it with a sweeter frosting.
How do I store matcha cake?
Airtight at room temperature for up to 2 days, or chilled for up to 4 days. Bring slices back to room temperature before eating.
What I'd change next time: I would replace 20 g of the flour with ground almonds for a softer crumb and a slightly rounder matcha finish.
Matcha for baking
Use a strong, clean powder such as Popcha matcha. For drinking, read ceremonial grade matcha before spending more.
Written by Vytautas Butkus.
Frequently asked
- What grade of matcha should I use for cake?
- Culinary or premium grade matcha is the best choice for most cakes. It gives enough flavour and colour in baking without paying extra for ceremonial grade.
- Why is my matcha cake not green enough?
- Common causes are too little matcha, unsifted clumps, or overbaking. Use 10-15g good-quality matcha and avoid baking longer than needed.
- Can I make matcha cupcakes with this recipe?
- Yes. Divide the batter into a lined cupcake tray and bake at 170°C for about 18-22 minutes, checking with a skewer.
- Does matcha cake taste bitter?
- It should taste gently earthy, not harsh. If yours is bitter, reduce matcha slightly or pair with a sweeter frosting like white chocolate.
- How do I store matcha cake?
- Keep it in an airtight container at room temperature for up to 2 days or in the fridge for up to 4 days. Bring chilled slices back to room temperature before eating.
